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Crispy Fried Chicken with Fluffy Waffles Recipe

My take on a beloved Southern favorite, this chicken and waffles recipe balances sweet and savory in every bite. Light, fluffy homemade waffles form the base for crispy, buttermilk-marinated fried chicken, finished with a warm spicy honey-butter sauce for an irresistible combination.

Chicken and waffles served on dinner plates.

Buttermilk is the secret to tender, juicy chicken in this recipe. The acid in buttermilk tenderizes and flavors the meat while helping the coating crisp and adhere during frying. I like to pair the chicken with a simple waffle recipe and a generous drizzle of honey-butter warmed with a hint of cayenne for a sweet-heat finish.

You’ll Love This Irresistible Chicken and Waffles Recipe

  • Rich flavor contrast. Sweet waffles, savory fried chicken, and a spicy-sweet honey butter create layers of flavor and texture in every bite.
  • Flexible serving options. Serve it for brunch, breakfast-for-dinner, or even a casual weekend supper — it pairs well with fruit, pastries, or simple roasted vegetables.
  • Made at home. This version recreates classic diner-style chicken and waffles with straightforward techniques you can use in your own kitchen.
Dredging mix for fried chicken is text-labeled.
Honey butter sauce ingredients are text-labeled.
Ingredients for fried chicken are text-labeled.

What You’ll Need

Below are the main ingredients for this chicken and waffles recipe. You can make waffles from scratch or use frozen waffles to save time. Full ingredient amounts appear in the recipe section further down.

  • Chicken: Boneless, skinless chicken thighs are ideal for flavor and juiciness; breasts will also work.
  • Buttermilk: Marinating in buttermilk produces tender, juicy meat. If you lack buttermilk, mix plain yogurt with milk as a substitute.
  • Seasonings: Salt, black pepper, garlic powder, cayenne, and optional hot sauce give the chicken depth and a touch of heat.
  • Breading: A mix of all-purpose flour, cornstarch, baking powder, garlic powder, paprika, and salt yields a crisp, golden crust.
  • Oil: Use vegetable oil, peanut oil, or another high smoke-point oil for frying.
  • Honey butter sauce: Honey (or maple syrup), melted butter, a pinch of cayenne, and a bit of salt make a glossy finishing sauce.
  • Waffles: Use your favorite waffle batter or store-bought frozen waffles when time is short.
  • Fresh herbs: Optional garnish such as thyme or parsley.
Fried chicken on top of waffles with melted honey butter.

Tips and Variation Ideas

  • Marinate overnight. For best texture and flavor, marinate the chicken in buttermilk overnight. If short on time, allow at least 4 hours.
  • Drain on a rack. After frying, rest chicken on a wire rack over paper towels to drain excess oil and keep the coating crisp.
  • Gluten-free option. Substitute a gluten-free all-purpose flour and prepare gluten-free waffles if needed.
  • Use frozen waffles. Reheated frozen waffles are a practical shortcut when you want this dish without the extra prep.
  • Simplify the sauce. If you prefer, skip the butter and simply drizzle honey or maple syrup over the chicken and waffles.

What to Serve on the Side

For brunch, a side of fresh fruit or a simple fruit salad complements the sweetness of the waffles. Pastries and muffins work well, too. If serving for dinner, roasted or sautéed vegetables such as sweet potatoes or asparagus add color and balance the richness of the main dish.

Pouring sauce over waffles and fried chicken.

How to Store and Reheat Extras

  • Refrigerate: Store cooked, cooled chicken in an airtight container for up to 3 days. Keep waffles separate in a resealable bag with parchment between them for up to 5 days in the fridge or up to 3 months frozen.
  • Reheat: Re-crisp fried chicken on a baking sheet in a 300°F oven or toaster oven until heated through. Reheat waffles in a toaster or oven until warm.

Chicken and Waffles Recipe

Fried chicken served over a waffle.

Chicken and Waffles

Fluffy waffles topped with crispy buttermilk fried chicken and a warm spicy honey-butter sauce.

Prep Time: 20 minutes • Cook Time: 25 minutes • Marinating Time: 4 hours • Total Time: about 4 hours 45 minutes • Servings: 6

Ingredients

For the Chicken:
  • 6 boneless skinless chicken thighs
  • 2 cups buttermilk
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon hot sauce (optional)
  • 1 teaspoon cayenne pepper
  • 2 cups all-purpose flour
  • 1/3 cup cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil, for deep frying
For the Spicy Honey Butter Sauce:
  • 1/2 cup honey (or maple syrup)
  • 4 tablespoons unsalted butter, melted
  • Pinch cayenne pepper (optional)
  • Pinch kosher salt
  • Waffles (your favorite recipe or frozen)
  • Fresh thyme or herbs for garnish (optional)

Instructions

  1. Marinate the chicken. In a large bowl whisk together buttermilk, kosher salt, black pepper, garlic powder, hot sauce (if using), and cayenne. Submerge the chicken, cover, and refrigerate at least 4 hours or overnight.
  2. Make the seasoned flour. In a separate bowl combine flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper. Transfer to a shallow dish for dredging.
  3. Heat the oil. Pour oil into a heavy pot or deep fryer to a depth of 2–3 inches and heat to 350°F (175°C), monitoring with a thermometer for a steady temperature.
  4. Dredge the chicken. Remove chicken from buttermilk, let excess drip off, then press into the seasoned flour. For extra crispiness, dip back into buttermilk and dredge again. Let rest on a wire rack for 5–10 minutes so the coating adheres.
  5. Fry the chicken. Fry in batches, avoiding overcrowding, until golden and crisp, about 5–6 minutes per side. Internal temperature should reach 165°F (74°C). Drain on a wire rack and lightly season with salt.
  6. Prepare the sauce. In a small saucepan, combine honey (or maple), melted butter, a pinch of cayenne, and salt. Warm gently until combined and slightly simmering, then remove from heat.
  7. Make waffles. Cook waffles in a preheated waffle iron until golden and crisp. Keep warm on a rack to prevent sogginess.
  8. Assemble and serve. Place a warm waffle on a plate, top with a piece of fried chicken, and drizzle generously with the spicy honey butter sauce. Garnish with fresh herbs and serve immediately.

Equipment

  • Heavy-bottomed pot or deep fryer, wire rack, thermometer, waffle iron

Notes

  • Nutritional information below does not include waffles.

Nutrition (approx. per serving)

Calories: 525 kcal | Carbs: 68 g | Protein: 29 g | Fat: 15 g | Saturated Fat: 8 g | Sodium: 1939 mg

How to Make Chicken and Waffles

Chicken thighs marinate in buttermilk.
Marinate the chicken.
Mixing together the dredging for fried chicken.
Combine the flour mix.
  • Marinate the Chicken. Whisk buttermilk and seasonings, then submerge the thighs for at least 4 hours.
  • Prepare the Coating. Mix dry ingredients and set up a shallow dredging dish.
  • Dredge and Rest. Coat chicken, rest briefly so the coating adheres.
  • Fry and Drain. Fry at 350°F until golden and cooked through; drain on a rack.
  • Warm the Sauce. Gently heat honey and melted butter with a pinch of cayenne and salt.
  • Cook Waffles & Assemble. Make waffles, top with fried chicken, drizzle sauce, and serve.
Chicken fries in a pot of oil.
Fry the chicken until crisp.
Honey butter sauce for chicken and waffles.
Warm the honey butter sauce.

More Chicken Recipes To Try

  • Chicken and Rice with Mushrooms
  • Chicken Fajitas Casserole
  • Beer Battered Chicken
  • Chicken Kiev
  • Easy Chicken Stir Fry
  • One Pot Creamed Spinach Chicken